By Associated Press
Alcohol beverages soon could have nutritional labels like those on food packaging, but only if the producers want to put them there — for now. Published June 1, 2013 Comments
By Jessica Chasmar - The Washington Times
Elementary school children who helped Michelle Obama plant her garden this year were rewarded for their labor on Tuesday with arugula salad and broccoli flatbread. Published May 30, 2013 Comments
By Sara Moulton - Associated Press
Love is always sweeter when expressed with chocolate — especially on Valentine’s Day. Published January 31, 2013 Comments
By J.M. Hirsch - Associated Press
If you think you have done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey. Published January 31, 2013 Comments
By Sara Moulton - Associated Press
The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. The very idea seemed preposterous. Published January 24, 2013 Comments
By J.M. Hirsch - Associated Press
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner. Published January 3, 2013
By Sara Moulton - Associated Press
Everybody loves French onion soup, and with good reason. Caramelized onions swimming in a rich beef broth flavored with a splash of red wine or brandy and topped with broiled Gruyere cheese? It's exactly what you want on a cold winter's night. But it is not light. Published January 3, 2013
By Sara Moulton - Associated Press
Back during my days at Gourmet magazine, my many duties included teaching cooking classes. I used to tell my students — especially the cooking-impaired ones — that if they made sure to greet dinner-party guests with a special homemade drink, they would always win, no matter what else happened that evening. Published December 27, 2012
By Patrick Condon - Associated Press
Dozens of Minnesota Scandinavians and the people who love them flock to the VFW Club in Litchfield every Thursday from November through January, where $20 will get you a big steaming hunk of the frequently mocked fish dish known as lutefisk. It comes with meatballs, mashed potatoes, cranberry sauce and the potato flatbread known as lefse — all of which helps to make up for the dubious entree. Published December 26, 2012
By J.M. Hirsch - Associated Press
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs. Published December 20, 2012
By Sara Moulton - Associated Press
My family always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We're talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it's Christmas. Published December 13, 2012
By Jocelyn Gecker - Associated Press
In the lush hills of northern Thailand, a herd of 20 elephants is excreting some of the world's most expensive coffee. Published December 7, 2012
By J.M. Hirsch - The Washington Times
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact that the meat can be mouth-meltingly delicious — is that it is a dish you can mostly ignore as it cooks. Published December 6, 2012
By J.M. Hirsch - Associated Press
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs or whatever this holiday season's must-bake cookie will be. Published November 29, 2012
By Sara Moulton - Associated Press
Even if you avoid baking all year long, there's a very good chance the allure of the holidays will seduce you into having a go at a batch of cookies. Published November 29, 2012
By J.M. Hirsch - Associated Press
Let's not panic. We all know that Twinkies, Ding Dongs, Wonder bread and the rest of Hostess Brands Inc.'s oddly everlasting foods aren't going away anytime soon, even if the food culture that created them is gasping its last breath. Published November 18, 2012
By Sara Moulton - Associated Press
As a child, I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in "-nip," they must be related to turnips. And I definitely was not a fan of turnips. Published November 8, 2012
By Alison Ladman - Associated Press
Lemon doughnuts generally involve fried dough filled with sticky, tart-sweet yellow goo that tastes more of sugar than of serious lemon. Published November 1, 2012
